WAC 2013 Third
Open in appWorld AeroPress Championship 2013 third place. Inverted, low dose, body-weight press as slow as possible.
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Parameters
- 12 g
- Coffee
- 200 g
- Water
- 1:16.7
- Ratio
- 90 °C
- Temp
- 7 coarse
- Grind
- 2:30
- Total
- ~200 ml
- Yield
Method
2:30 · total-
Pour 1 / 70:00
Inverted: add coffee, then pour 50g of 90°C water.
+50g→ 50g Fill gently -
Stir 2 / 70:05
Stir 5 times vigorously.
-
Pour 3 / 70:30
Pour 150g more (total 200g).
+150g→ 200g Fill gently -
Wait 4 / 70:35
Cap with the pre-wet filter and squeeze the air out while still inverted.
-
Wait 5 / 71:00
Flip onto the cup.
-
Press 6 / 72:00
Use your body weight to press as slowly as possible.
-
Done 7 / 72:30
Serve.
Notes
Original source
Recipe by Tibor Varady, published at worldaeropresschampionship.com.
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Definitions, ratios and protocols behind this recipe.
- AeroPress The AeroPress is a steel cylinder, a plunger, and a paper filter — sold as a travel brewer in 2005 and quickly adopted by people who'd never travel with one. Its trick is that it sits across the filter/immersion line. Closed at the bottom by the filter and your stand, it's an immersion brewer. Once you press, water and grounds separate fast. The grind range it accepts is enormous, and the cup is clean but with body.
- How coffee is roasted Roasting is the chemistry that turns a green seed into something that tastes like coffee. A green bean is dense, vegetal, and sour — undrinkable in any meaningful sense. Heat applied for the right amount of time transforms it into the aromatic, brown, brewable thing on the shelf. Almost everything you taste in a finished cup was either created or shaped during the eight to fifteen minutes the bean spent inside a roaster.